lemon-ginger-honey jelly
- Categories
- Condiments
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2¼ cup | Mild honey |
| ¾ cup | Fresh lemon juice |
| ¾ cup | Fresh orange juice |
| 1 tablespoon | Lemon zest finely chopped |
| 1 tablespoon | Orange zest finely chopped |
| 3 tablespoons | Crystallized ginger rinsed |
| And drained | |
| 3 ounces | Commercial liquid fruit |
| Pectin |
Bring the honey, lemon juice, orange juice and lemon and orange zest to a boil in an 8 quart nonreactive saucepan. When mixture comes to a boil, add the pectin and return to a boil. Boil on high heat for exactly 1 minute, stirring constantly. Remove from the heat and stir for 3 minutes to distrubute the zest and ginger.
Ladle into hot sterilized jars. Wipe the rims clean with a damp towel and seal with new rings and metal rings. Process in a hot-water bath for 5 minutes. Remove, cool, check seals, label and store.
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